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Recipe: Egg-stra sweet Easter treats

A boy and a girl wearing bunny ears help their grandmother with some baking in the kitchen
We‘ve got two delicious Easter recipes for you to try at home | image: Halfpoint Shutterstock
Crack into Easter fun with Newhailes’ Head Chef Ivor Clark’s delicious creations! Egg-stra special treats to make together this Easter: a delicious cheesecake and a crunchy tiffin. They are sure to have everyone hopping back for seconds!
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Easter egg cheesecake

Makes four cheesecakes

Ingredients:

  • 200g cream cheese
  • 100ml double cream
  • 35g icing sugar  
  • Vanilla essence to taste
  • 2 small chocolate Easter eggs (100g each approx)

Toppings:

  • 4 mini Creme Eggs (cut in half)
  • Fudge pieces  
  • Chocolate shavings  
  • Toffee sauce or chocolate sauce, your choice  

Method:

1.    Carefully cut around the joint of the Easter egg with a hot knife.
2.    Whisk the double cream, vanilla and icing sugar until stiff.
3.    Add in the cream cheese, then whisk with the double cream mixture until it forms a stiff peak.  
4.    Pipe into empty chocolate eggshells.
5.    Sprinkle with fudge pieces and chocolate shavings, place mini Creme Eggs on top, drizzle with toffee or chocolate sauce, and enjoy!

Two halves of Easter eggs filled with cheesecake cream and topped with caramel sauce, fudge pieces, chocolate shavings and halved mini Creme Eggs.
Easter egg cheesecake

Easter tiffin

Makes 14 to 16 pieces

Ingredients:

  • 175g golden syrup
  • 125g unsalted butter
  • 250g milk chocolate
  • 150g dark chocolate
  • 250g digestive biscuits (chopped)
  • 3 Crunchie bars (crushed into pieces)
  • 225g Mini Eggs (crushed into pieces)

Toppings:

  • 150g milk chocolate
  • 150g dark chocolate
  • 50g white chocolate
  • 200g Mini Eggs (crushed into pieces)

Method:

  1. Line a traybake tray (12 x 8 inches approx.) with parchment paper.
  2. Melt golden syrup, butter and chocolate in a bowl over simmering water, making sure the bowl isn’t touching the water.
  3. Once melted, remove from the heat. Add crushed digestives, Crunchies and Mini Eggs. Mix until all dry ingredients are coated in chocolate. Press into the lined tray.
  4. Mix the milk and dark chocolate and pour it evenly over the top. Melt the white chocolate, drizzle it over the melted chocolate, swirl, sprinkle the Mini Eggs over the top, and refrigerate for approximately three hours.
  5. Cut into 14 or 16 pieces, and enjoy!
Chocolate tray bakes filled with biscuit pieces and Mini Eggs.
Easter tiffin

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